A Big Pot of Really Good Chili

Posted by on Mar 2, 2013 in Entrees, Meatless Meals in March, Recipes, Soups and Stews | 0 comments

A Big Pot of Really Good Chili

When you need a heaping helping of something fast, inexpensive, and hearty, I can think of few things that fit these criteria better than a big pot of chili. Of course, bean chilies—without the carne—have been a  have become a vegetarian standard; this is the recipe I’ve been making for years. Simple, hearty, and warming, this is a great choice for casual winter parties and for Super Bowl Sunday. If you need fewer servings, cut the recipe in half, or then again, make the whole quantity, and freeze half to enjoy just before winter’s end.

A Big Pot of Really Good Chili

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 4 to 6 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • Three 28-ounce cans beans of your choice (try a combination of
  • pinto, pink, and black beans), drained and rinsed
  • One 28-ounce can diced tomatoes, with liquid
  • One 16-ounce can tomato sauce
  • 1 to 2 jalapeño or other hot peppers, seeded and minced,
  • or one 8-ounce can mild or hot chopped green chiles
  • 1 tablespoon good-quality chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • Salt and freshly ground pepper to taste
  • Chopped ripe tomatoes for garnish
  • Chopped cilantro or parsley for garnish

Instructions

Heat the oil in a large soup pot. Add the onion sauté over medium-low heat until transluceent. Add the garlic and sauté until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors melded.
Season with salt and pepper, and adjust the other seasonings. If time allows, let the chili stand for up to several hours before serving. Heat through as needed.The chili should be nice and thick; if it has gotten too thick, stir in a cup of water. Serve in individual bowls, garnished with tomatoes and cilantro.
http://www.bhblnow.com/a-big-pot-of-really-good-chili/

This recipe comes from Nava Atlas at www.vegkitchen.com. You can find the original here.